This is a great recipe, although if you are looking for a typical dry crumbly cornbread, this is not what you're looking for. I doubled the recipe, used maple syrup instead of agave, and baked for 40ish minutes in an 8x8 pan. Made a delicious, sweet, almost cake like cornbread which was awesome with a spicy vegan red beans and rice. The leftovers were also wonderful the next morning with a little vegan cream cheese and fresh fruit for a great breakfast. I will make this again and again. This one is going into my "favorites" file. Thanks for a great recipe!
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This is a great recipe, although if you are looking for a typical dry crumbly cornbread, this...